Buy all ingredients right below the recipe
INGREDIENTS
- 80 g red onion (can be replaced with yellow)
- 100 g white mushrooms
- 2 tablespoons rapeseed or sunflower oil
- 50 g fresh baby spinach
- 1 teaspoon dried marjoram
- 6 M-sized eggs
- Salt
- Pepper
INSTRUCTIONS
- 1Peel and finely chop the onion. Clean the mushrooms and slice them thinly. Then, heat 2 tablespoons of oil in a pan, add the chopped onion and mushrooms, and sauté everything for 3–4 minutes over medium heat. Meanwhile, prepare a larger bowl. After the specified time, turn off the heat, transfer the contents of the pan to the prepared bowl, and let it cool for 10 minutes.
- 2While the mushroom mixture is cooling, preheat the oven to 180–185 °C, prepare a silicone muffin tin for 12 muffins, and finely chop the baby spinach.
- 3Once the mushroom mixture has cooled, add salt, pepper, dried marjoram, eggs, and chopped baby spinach to the bowl and mix. Fill each cavity of the muffin tin with the mixture to ¾ of its volume. Then, place the tin in the preheated oven and bake for 30–35 minutes at 180–185 °C.
- 4After baking, remove the muffins from the oven and serve.
Tip
You can garnish the muffins with a few sprigs of fresh marjoram before serving.
Jíme zdravě
Learn to eat without guilt.
Recipes that are varied and nutritionally balanced.
Jíme zdravě will show you original tips on how to
cook quickly and healthily.
The author of the photograph is Marie Bartošová